Season the 1,000 g beef cheek with salt and black pepper.

Brown the 200 g bone marrow in a large Dutch oven over medium-high heat.

Add the Italian sausage and 500 g pancetta; cook until deeply browned.

Add the carrot, onion, and celery to the rendered fat.

Cook the vegetables until dry and lightly caramelized.

Add 2 rosemary sprigs, 2 thyme sprigs, and 2 bay leaves.

Pour in 500 ml red wine and scrape the browned bits from the pot.

Boil until the red wine has almost fully evaporated.

Add 1.9 l beef stock and 250 g tomato passata.

Return the seasoned beef cheek to the pot and bring the ragu to a gentle simmer.

Cover and simmer the ragu for 240 min until the beef cheek is fork-tender.

Remove the beef cheek and shred it finely.

Return the shredded beef to the ragu and adjust the seasoning with salt and black pepper.

Melt 113 g butter in a saucepan over medium-low heat.

Add garlic, shallot, 1 bay leaf, 1 thyme sprig, black peppercorn, and salt.

Cook the aromatics until soft and fragrant.

Whisk in 60 g all-purpose flour to form a roux.

Cook the roux until blond and nutty, about 3 min.

Gradually whisk in 475 ml whole milk until smooth.

Simmer the béchamel until thickened, about 8 min.

Strain the béchamel and season it to taste.

Blanch 250 g spinach in salted boiling water for 30 seconds.

Transfer the spinach to an ice bath and drain it on a kitchen towel.

Squeeze the spinach completely dry and let it cool.

Blend the spinach with 250 g egg for about 2 min until smooth.

Mix the green egg purée with 450 g 00 flour.

Knead the dough until smooth and elastic.

Cover the dough and rest it for 60 min at room temperature.

Roll the rested dough into very thin pasta sheets.

Cut the pasta sheets to fit the baking dish.

Blanch the pasta sheets in boiling water for 15 seconds.

Shock the sheets in ice water and drain them on a kitchen towel.

Spread a thin layer of ragu in the deep baking dish.

Arrange one layer of green pasta sheets over the ragu.

Cover the pasta with ragu and a layer of béchamel.

Scatter mozzarella evenly over the béchamel.

Repeat the pasta, ragu, béchamel, and mozzarella layers until all components are used.

Bake at 325°F / 163°C for 60 min until hot and set.

Cool the lasagna, then refrigerate it overnight.

Cut the chilled lasagna into portions.

Sear each portion in olive oil until crisp on the outside.

Finish the portions in the oven for 10 min.

Warm the pomodoro sauce and spoon it onto serving plates.

Place lasagna over the sauce, then grate Parmesan cheese over it.

Garnish with basil and serve hot.